PORTUGUESE Potato and Chorizo Soup
1 small cabbage
1 bunch of kale
1 can red kidney beans
1 lb of Portuguese Chorico, Linguica, or Mexican Chorizo
8-10 potatoes (any white variety)
1 beef bone, for flavor
salt and pepper, to taste

Peel and cube potatoes. Cut the kale into pieces similar to romaine lettuce in Caesar salad. Peel the cabbage and rip each leaf into three to four pieces.

Fill an average size stock pot with water and bring to a boil. Season with salt and pepper. Add the meat bone and chorico, boil for 20-30 minutes. Next add the cabbage, kale, potatoes, and beans. Boil until potatoes, kale, cabbage are cooked. Let rest for an hour. Serve with bread.

Hot & Spicy Borscht

Ingredients:

2 medium sized beets julienned
one can of beets(don't throw away the juice)
2 white onions quartered and sliced
copious amounts of coarsely minced garlic
2 pretty large potatoes
about 2 1/4 pounds of chuck steak cut into bite size pieces with all of the excess fat saved
half a cabbage chopped about the same size as the onion
4 or 5 carrots into about 1/2" long slices
3 tomatoes chopped
6 scotch bonnets minced(or however many of whatever pods you choose)
coriander
caraway seed
dill
parsley
salt
black pepper
2 beef bouillon cubes 
a couple tablespoons of distilled vinegar
vodka
butter
flour

I meant to get celery too but forgot when I was at the store.


First I heated some olive oil and put in the onion and garlic. Once it was getting caramelized I added the beef. Once the beef got browned I added the beets(vinegar now too to maintain their color), potatoes, carrots, and pods and started to add in all of the seasonings(which I did slowly throughout the process to adjust to taste). After about 5-7 minutes I dumped in the beet juice, cabbage, tomato, bouillon, and a few cups of water to just barely cover everything.

That pot was then turned down to low to medium-low, covered and allowed to simmer and finish cooking everything(I ended up leaving it for about 2 1/2 hours).

All that fat from the beef I then sliced up and put in a shallow pan with a little water, and another 1-2 tablespoons of vinegar, around 2 shots of vodka, and let that go for quite a while. This was just something I came up with on the fly to melt down and extract a lot of flavor from the fat. The acid in the vinegar and alcohol were mostly added to help break down the fat and get more flavor out. I let that go for maybe an hour and a half covered.

Now that all of that was just chilling on its own, I broke out a frying pan and heated about 3/4 stick of unsalted butter. Once that was good and hot I slowly started whisking in flour until I had a nice and thick tan colored roux for both flavor and thickening.

Once all that was done, I took a little sample of the broth and reseasoned to taste. I then removed the fat, discarded it, and added the fatty goodness liquid to the main pot and stirred in the roux. I let it simmer and reduce/thicken maybe another 30 minutes and there you have it.

Serve in bowls with some fresh dill sprinkled on to and depending on your personal taste a dollop of either sour cream or plain yogurt (optional). I recommend serving it with a good hearty rye bread sliced thick.

Keralan Potato Stew

Ingredients:

Potato-1 boiled and mashed
Onion-1 sliced
Green chilli-2 slitted
Curry leaves-1 spring
Ginger-1 inch piece juliened
Coconut Milk-1 cup(Thin Extract)
Coconut Milk-1 cup(Thick Extract)
Salt- to taste
Sugar-1 tsp
Coconut Oil-1 tblspn

Method:

In a kadai add oil and let it heat up.Add in ginger and fry for 1 min.

Now add in the onions,curry leaves,green chilli and fry for 3 min.

Add in the thin extract of coconut milk first and let it come up to a boil.Add in the potatoes and mix well..

Now let it cook covered for 5 min.Add the Thick extract milk and let it boil once.

Season with salt and sugar.Serve hot with rice or anything.

Potato and Mustard Greens Soup with Roasted Garlic

Ingredients
1 1/2 pounds potatoes (about 4 medium) cut into chunks
4 cups coarsely chopped mustard greens
1 onion cut into chunks
1 teaspoon sea salt or to taste
4 bay leaves
1/3 cup dry white wine
1-2 cup water
2 cups milk
2 tablespoons mashed roasted garlic
1/4 teaspoon white pepper or to taste
minced fresh parsley for garnish

Directions:

1. Place the potatoes, mustard greens, onion, salt, and bay leaves in a pressure cooker along with the wine and 1 cup water. Cover and cook over high heat until the pressure comes up. Remove the cooker from the heat and let the pressure come down on its own. If the potatoes and vegetables are not done, cook a few minutes more. If making this soup in a Dutch oven or soup pot, bring 2 cups of water, the potatoes, mustard greens, onion, and bay leaves to a boil. Reduce the heat to medium and simmer for 30 minutes, or until the ingredients are tender. Add more water, if necessary, to keep the vegetables from sticking or burning.

2. When the ingredients are cooked, remove and discard the bay leaves. Add the milk and roasted garlic. Using a handheld blender, regular blender, or food processor, process the soup until smooth. If using a blender or food processor, you may have to do this in two or more batches. Add more milk if the soup is too thick. Stir in the white pepper.

3. Reheat if desired, but do not boil. Garnish with parsley and serve with whole-grain sourdough rolls.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Ingredients

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can crushed fire roasted tomatoes
• Salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaves, for garnish

Directions

Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Directions

Ecuadorian Smoky Pumpkin Soup Recipe

Throughout Ecuador (and much of Latin America), wholesome soups are at the heart of almost every meal, and none is more beloved than those made with the large, oval, indigenous “green pumpkin” known as calabaza (or zapallo) and flavored with a smoky bacon.

These flavorful winter squash with bright orange flesh are often available in Latin American or Caribbean markets, but if you can't find them, I've learned that either ordinary pumpkins that are not too ripe or Hubbard squash are perfectly acceptable for this luscious soup spiked with a superior dark rum like Myer's.

Some might think the soup needs the added intensity of double-smoked bacon, but personally I'm quite satisfied with regular hickory- or applewood-smoked. And if you want a dramatic presentation, scoop out all the remaining flesh of the pumpkin for another use and serve the piping hot soup in the pumpkin shell.

Yields: Makes 6 to 8 servings
Ingredients:

1 6- to 7-pound pumpkin

6 slices streaky smoked bacon

2 medium onions, chopped

2 garlic cloves, minced

1 teaspoon dried ground sage

Tabasco sauce to taste

Salt and freshly ground black pepper to taste

4 cups chicken broth

3 cups half-and-half

2 to 3 tablespoons dark rum

Preparation:

Step 1:

Cut a wide, deep circle around the stem of the pumpkin and remove the lid. Scrape the seeds and stringy membranes from the pumpkin with a large, heavy spoon and discard, then scrape out most of the flesh remaining in the pumpkin and place on a work surface. Coarsely chop enough of the flesh to measure 4 cups and reserve the remaining flesh for another use.

Step 2:

In a large saucepan or pot, fry the bacon till crisp, drain on paper towels, and crumble. Add the onions and garlic to the pan and cook over moderate heat for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tabasco and salt and pepper, and stir. Add the broth, stir, cover, and simmer over moderately low heat till the pumpkin is tender, about 30 minutes. Remove from the heat and let cool.

Step 3:

Transfer the contents of the pan to a blender or food processor (in batches), reduce to a purée, and transfer back to the pan. Add the half-and-half, crumbled bacon, and rum, stir well, and heat till very hot but not boiling.

Austrian Lentil and Bacon Soup Recipe

Only Hungarian cooks use more bacon in their hearty soups than Germans and Austrians do, and perhaps the most beloved Austrian classic is this thick lentil one bursting with smoky Speck and flavorful frankfurters, like one I had not long ago in Dürnstein while cruising the Danube. In Austrian country restaurants and Stuben, I've listened more than once to heated debate over whether genuine Linsensuppe should contain a little vinegar to counter the other rich ingredients. I think about two tablespoons helps to create just the right balance, but you may want to add a bit more during the final simmer.

Serve this soup during the winter with a big bowl of red cabbage coleslaw, a loaf of dark pumpernickel bread, and, of course, steins of frothy lager.

Yields: Makes 6 servings Change Amounts:
Ingredients:

1/2 pound smoked slab bacon (preferably Speck), rind removed

2 quarts water

2 cups dried quick-cooking lentils, rinsed

1 medium leek (part of light green leaves included), finely chopped

1 celery rib, finely chopped

1 large carrot, scraped and finely chopped

2 medium onions, finely chopped

2 tablespoo all-purpose flour

2 tablespoo cider vinegar

Salt and freshly ground black pepper to taste

2 frankfurters, sliced into ¼-inch rounds

Preparation:

Step 1:

Cut 2 slices from the bacon slab and set the slab aside on a plate. In a large skillet, fry the bacon slices till they render their fat, transfer the slices to a plate, and set the skillet of fat aside.

Step 2:

In a heavy 4- to 5-quart pot or casserole, bring the water to a boil. Add the lentils, the slab and slices of cooked bacon, and the leek, celery, and carrot. Return to a boil, reduce the heat to low, cover, and simmer for 30 minutes.

Step 3:

Heat the fat in the skillet over moderate heat, add the onion, and stir till softened, about 5 minutes. Sprinkle the flour over the onion, reduce the heat to low, and stir till the flour is golden brown. Ladle about ½ cup of the lentil soup into the skillet and whisk till the mixture is thick and smooth. Add the vinegar and salt and pepper and stir well. Scrape the contents of the skillet into the lentil soup, stir well, cover, and simmer till the lentils are tender, about 30 minutes.

Step 4:

With a slotted spoon, remove the bacon to a cutting surface, cut into small dice, and return it to the soup with the frankfurter rounds. Simmer about 5 minutes longer and serve the soup hot in heavy soup bowls.

1839. GERMAN FENNEL and BACON SOUP
makes six servings

1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream

Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.

In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.

Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.

Beef Goulash (Beef Chili/Soup)

Ingredients

5 tablespoons vegetable oil (divided)
4 yellow onions, sliced
11 cloves garlic, crushed and peeled
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons tomato paste
1/4 cup sweet Hungarian paprika
3 cups beef broth
1 teaspoon dried oregano or marjoram
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/2 cup water

Instructions

Heat 3 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and caramelize, stirring occasionally, until onions are golden brown. (This will take about 20 to 40 minutes, depending on how wide the pot is. The wider the pot, the faster the onions will caramelize.) Add the garlic and cook until fragrant, about 1 minute. Transfer the mixture to a bowl and set aside.

Return pot to the stove and increase heat to medium-high. Add the remaining 2 tablespoons of oil and heat until shimmering. Add enough beef cubes to cover the bottom of the pot in a single layer without crowding. Brown the meat on all sides and transfer to the bowl with the onion mixture. Repeat with the remaining beef cubes.

Add the tomato paste and paprika to the pot and cook, stirring, until paste is slightly browned, about 1 minute. Add the beef broth, stirring to scrape up the browned bits from the bottom of the pot. Stir in the oregano, salt, pepper and the beef and onion mixture. Bring to a boil, then reduce heat to low, cover and simmer until meat is tender, about 2 1/2 hours.

Combine flour and water in a bowl. A little at a time, whisk the mixture into the goulash and simmer for about 5 minutes to thicken slightly.

Reserve 3 cups of goulash for the next meal. Serve the remainder with cooked egg noodles, rice or dumplings.

Pea and Lettuce Soup

Ingredients:

30 g unsalted butter (I use reduced salt)
1 large onion, diced
3 cups chicken stock (I use water or vegetable stock)
1 kg baby peas (I use frozen and add them after the lettuce has wilted)
1 head romaine lettuce
1 cup milk (I use rice milk)
90 ml cream (I use natural yoghurt)
fresh mint (I cook this with the lettuce)
salt and pepper

Directions:

Cook onion gently in butter.

Add stock and peas, simmer until peas are tender.

Add lettuce and cook until wilted.

Add milk and puree until smooth.

Reheat in pan, season with salt and pepper.

Serve with a swirl of cream and chopped mint.

Spinach and Rosemary Soup

Ingredients

50 gram(s) butter
110 gram(s) chopped onions
150 gram(s) peeled chopped tomatoes
salt and pepper
600 ml homemade chicken or vegetable stock
600 ml creamy milk
350 gram(s) chopped spinach (stalks removed)
15 mls chopped fresh rosemary
blob of cream
rosemary and rosemary flowers to garnish

Method

Heat the butter in a heavy saucepan. When it foams, add chopped onions and peeled, chopped potatoes and turn them until well coated. Sprinkle with salt and pepper. Cover and sweat over a gentle heat for 10 minutes.

In a separate pan, bring homemade chicken or vegetable stock to the boil and, in another pan, boil the creamy milk. Add both to the vegetables and simmer until they are fully cooked. Add chopped spinach (stalks removed) and boil with the lid off, 3 to 5 minutes until the spinach is tender. Do not overcook. Add the chopped fresh rosemary. Liquidise and taste. Serve with a blob of cream and rosemary and a sprinkling of rosemary flowers over the top.

French Cabbage Soup

Ingredients:

7 slices bacon
4 cups chicken stock
3 cups water
2 onions, chopped
2 leeks, washed and thinly sliced
2 carrots, finely chopped
1 clove garlic, crushed and chopped
3/4 teaspoon dried thyme
1 turnip, finely chopped
2 medium potatoes, chopped
8 cups chopped cabbage
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Gruyere (optional, for garnish)

Preparation:

In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.

Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, garlic, and thyme to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.

Add the turnip, potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.

If you want this to look even better, puree it in a blender.

Dashi (Japanese fish-stock)

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Directions

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Chinese Veggie Stock

3 T peanut oil

2 yellow onions, chopped

1 bunch green onions, all parts, chopped

1 head garlic, unpeeled and chopped in half horizontally

6 thin slices ginger, unpeeled

3 carrots, cut in chunks

1 small bunch celery, tops and bottoms trimmed

3 T soy sauce

1 t Szechuan peppercorns

6 sprigs cilantro, whole

1/2 star anise

2 dried shiitake 'shrooms

1/2 t white pepper

In stockpot, heat oil, add onions, garlic, ginger, cook for 2 min. Add carrots, celery, 'shrooms, soy sauce and water to cover by 2 inches. Partially cover and bring to boil.

In skillet, place peppercorns, cook on med. shaking frequently, about 4 min. Add to stock, along w/ everything else. Reduce to med.-low, about 1 1/2 hours, partially covered, skimming off any foam.

Remove stock, cool to luke-warm, Strain stock, pressing on veggies to extract stock.

Vidalia Onion And Sweet Corn Soup

4 sweet onions

1/2 stick unsalted butter

2 Tablespoons olive oil

Kosher salt/Fresh black pepper

4 ears white corn

4 cups chicken broth

2 teaspoons cilantro

1/2 teaspoon tarragon

1/2 cup heavy cream (optional)

1 serrano chile

Slice onions. Heat butter, oil in saucepan over med. heat. Add onions, season w/ s&p, cook for 20 min.

Slice corn off cob w/ sharp knife

Add corn to onions and cook 10 min. Add broth, bring to boil, turn down to low, simmer for 30 min.

Add herbs, and cream, and chile.

Korean - Kimchi And Pork Soup (Kimchi Jiege) adapted from The Korean Kitchen by Copeland Marks

Ingredients

* 2 Cups Water
* 1/2 Pound Kimchi -- chopped
* 1/4 Pound Pork -- diced
* 1/4 Teaspoon Pepper
* 1 Large Scallion -- thinly sliced
* 1 Small Green Chile -- chopped
* 1 Teaspoon Sesame Seeds -- toasted
* 1 Tablespoon Crushed Red Pepper

Directions Put the water and kimchi in a pan, bring to a boil, add the pork and simmer over low heat for 20 minutes. Add more water if necessary. Now add the pepper, scallions and fresh chili and cook for another 10 minutes. Remove from the heat and serve in 4 bowls. Garnish with sesame seeds and red pepper. Serve with rice.

Korean - Spiced Mushroom Stew (Beuseus Denjang Jeege) adapted from The Korean Kitchen by Copeland Marks

Ingredients

* 10 Large Dried Mushrooms -- soaked
* 3 Cups Water
* 2 Tablespoons Miso
* 4 Cloves Garlic -- finely chopped
* 6 Large Scallion -- finely chopped

Directions After the mushrooms soak for 1 hour, remove and chop the mushrooms fine. Bring the water and bean paste to a boil in a pan and simmer over low heat, covered, for 10 minutes. Add the mushrooms, garlic and scallions. Bring to a boil again and simmer for 5 minutes. Serve with rice.

South American - Pork And Chile Soup (Bolivia) adapted from hot & spicy latin dishes

Ingredients

* 1 Tablespoon Olive Oil
* 2 Pounds Lean Pork -- cubed
* 1 Large Onion -- sliced
* 1 Teaspoon Cumin
* 2 Teaspoons Salt
* Pepper -- to taste
* 2 Medium Dried, Crushed Aji Chiles -- or new mexican
* 2 Cloves Garlic -- finely chopped
* 5 Cups Water
* 4 Medium Potato -- peeled & quartered
* 2 Cups Corn
* 1 Small Bell Pepper -- chopped
* 1/4 Cup Lime Juice
* Chopped Cilantro -- for garnish

Directions saute in oil, pork for 5 minutes. add onion, cumin, salt, pepper, and chiles. stir for 2 minutes. add garlic and water, cover, simmer for 30 minutes. add potatoes and continue cooking until tender about 20 minutes. mix in corn, bell pepper and lime juice. simmer for 10 minutes. ladle into individual soup bowls and sprinkle cilantro in each bowl.

South American - Ecuadorian Potato Soup adapted from hot & spicy latin dishes

Ingredients

* 4 Tablespoons Butter
* 3 Medium Onion -- finely chopped
* 2 Tablespoons Flour
* 3 Cups Chicken Broth
* 4 Medium Potatoes -- peeled and diced
* 1/8 Teaspoon Saffron
* 1 Teaspoon Salt
* 1 Teaspoon Aji Chile Powder -- or cayenne
* 3 Cups Milk
* 1/2 Cup Green Peas
* 3 Medium Eggs
* 1/4 Pound Cream Cheese
* 1 Medium Avocado -- peeled and sliced

Directions heat butter in large saucepan. add onions and saute for 10 minutes. add flour and mix until smooth. add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder. simmer for 20 minutes. add milk and peas and continue to cook for 5 minutes. beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup. beat constantly to avoid curdling. return the contents ob the bowl to the saucepan and heat but do not boil. place a few thin slices of avocado in each soup bowl and pour soup over them. serve.

Shorbat Rumman (Iraqi Split-Pea Soup)

1 pound yellow split peas

2 bunches scallions, white and green parts, finely chopped

2 bunches cilantro, finely chopped

1 bunch mint, finely chopped

1/4 cup lime juice

2 Tablespoons pomegranate syrup

salt

Over med. heat cook split peas in about 6 cups water, about 30 min.

Add plants, return to simmer for 5 min.

Remove from heat, add lime juice and syrup. Salt to taste.

Armenian Apricot Soup

1 tablespoon extra virgin olive oil

2 onions, diced

3 carrots, peeled end chopped

1 tablespoon ground cumin

3 cups red lentils, rinsed

10 cups water

12 ounces dried apricots, chopped

Salt

Heat the oil in your soup pot over medium heat, then stir in the onions and carrots Sauté for about 10 minutes Add the cumin and stir well. Decrease the heat, cover, and let the vegetables sweat for 10 minutes.

Add the lentils and pour in enough of the water to cover. Bring to a simmer, then reduce the heat to medium-low and cook for about 20 minutes, or until the lentils and carrots are tender. Add more of the water as needed as the Ientils soften and expand.

Remove from the heat, stir in the apricots and any remaining water, and season with salt. Use an immersion blender to purée until smooth; alternatively, working in batches, puree in a regular blender until smooth. Take care not to oversalt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background. Serve hot.

Bouktouf (zucchini soup)

Ingredients

1 cup extra-virgin olive oil
3 onions, chopped
2 potatoes, peeled and diced
3 large zucchini, diced
1/4 cup tomato paste
Juice of 4 lemons, or to taste
2 bunches cilantro, coarsely chopped, stems included
Salt

1. Heat the oil in the bottom (where else?) of your soup pot over medium-high heat. The oil should form a deep puddle. Add the onions and sauté them slowly, longingly, until they are limpid, about 15 minutes.
2. Add the potatoes, zucchini, and tomato paste. Just barely cover with water, turn the heat to high, and cover. Once brought to a strong simmer, turn the heat down to medium-low.
3. When the potatoes are very soft and the zucchini has given itself to the soup, about 20 minutes, turn off the heat. Add the lemon juice and cilantro, and season to taste with salt. Using an immersion blender, puree the soup to a smooth consistency; alternatively, working in batches, puree in a regular blender until smooth. The soup should shimmer in the ambient light. Serve hot or cold.